Made with house-made pulled pork, topped with cheddar

PULLED PORK CHILI

Cup of creamy white New England-style chowder with clam juice and whole & chopped baby clams

PUBLIC HOUSE CLAM CHOWDER

Mexican-style grilled corn with cotija cheese, sour cream, Kewpie mayo, cilantro and lime

PUBLIC HOUSE STREET CORN SALAD

4 ounces of wild caught Alaskan halibut, smoked in-house

SMOKED HALIBUT

Six peel-and-eat wild caught Alaskan spot prawns with a side of AKB Kölsch BBQ sauce

ALASKAN SPOT PRAWNS ON THE BARBIE

Three baby back pork ribs smoked in-house, then grilled and tossed in our AKB Smoked Porter BBQ sauce

AKB BBQ RIBS

Wild caught Alaskan salmon smoked in-house and brushed with our house-made Kölsch BBQ sauce

SMOKED SALMON

Five local Opilio claws served cold with house-made BBQ sauce and a lemon wedge

TANNER CRAB CLAWS

Pork smoked in-house for 12 hours with coleslaw and AKB Smoked Porter BBQ sauce. Served by the slider, two or three recommended.

AKB PORTER PULLED PORK SLIDERS

Pork bellies are rubbed and cured for two weeks, smoked for four hours, then grilled and tossed in our AKB Smoked Porter BBQ sauce.

HOUSE-MADE BACON BURNT ENDS

Smoked and grilled in-house and tossed in an AKB Alaskan Amber and AKB Smoked Porter sauce, five per portion

PUBLIC HOUSE CHICKEN WINGS

Served with a spicy mango chipotle beer cheese, three per portion

SOFT BAKED PRETZEL STICKS

WARM MIXED NUTS

grapfruit

Class 5 Kölsch

Alaskan Hard Seltzer Mixed Pack

Mixed Can Pack

Adventure Pack

Raspberry Wheat

Excursion West Coast Style IPA

Smoked Porter

Spruce Double IPA

Camp Fuel Citrus Breeze

Mandarin

Start by gathering all your ingredients. Chop the onion and garlic finely.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Then add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Sauté Aromatics

Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute to toast the spices.

Add Spices

Add the pulled pork, black beans, kidney beans, diced tomatoes (with juice), and chicken broth to the pot. Stir until well combined.

Combine Ingredients

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.

Simmer the Chili

Once the chili has thickened and the flavors have melded, ladle it into bowls. Top with shredded cheddar cheese and fresh cilantro before serving.

Serve the Chili

Pulled Pork

Canned Black Beans

Canned Kidney Beans

Diced Tomatoes

Onion

Garlic

Chili Powder

Ground Cumin

Smoked Paprika

Salt

Black Pepper

Olive Oil

Cheddar Cheese

Fresh Cilantro

Chicken Broth

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened.

Prepare the Vegetables

Add the diced potatoes, clam juice, thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Cook the Potatoes

Stir in the whole and chopped baby clams into the pot. Cook for an additional 5 minutes, allowing the clams to heat through.

Incorporate Clams

Pour in the heavy cream and stir well. Allow the chowder to simmer for another 5 minutes without boiling.

Add Cream

Remove the bay leaf and adjust seasoning to taste. If the chowder is too thick, you can add a little more clam juice or water to reach your desired consistency.

Final Touches

Ladle the clam chowder into bowls and serve hot with crusty bread or crackers.

Serve

Clam juice

Potatoes, diced

Onion, chopped

Celery, chopped

Carrots, diced

Whole baby clams

Chopped baby clams

Heavy cream

Butter

Thyme, dried

Bay leaf

Black pepper

Husk the corn, removing all silk and leaves.

Grill the corn directly on the grill grates, turning occasionally, until the kernels are lightly charred and cooked through, about 10-12 minutes.

Once grilled, remove the corn from the grill and allow it to cool slightly.

Using a sharp knife, carefully cut the kernels off the cob and place them in a large mixing bowl.

Add the Kewpie mayo and sour cream to the bowl with the corn kernels.

Crumble the cotija cheese and add it to the bowl.

Chop the fresh cilantro and add it to the mixture.

Juice the limes and add the juice to the bowl, discarding the spent limes.

Season the mixture with salt and black pepper to taste.

Stir well until all ingredients are combined and evenly coated.

Taste the salad and adjust seasoning if necessary.

Serve the corn salad chilled or at room temperature, garnished with additional cilantro and a sprinkle of cotija cheese if desired.

Fresh corn on the cob

Kewpie mayo

Sour cream

Cotija cheese

Fresh cilantro

Lime

Rinse the wild caught Alaskan halibut under cold water and pat dry with paper towels.

Prepare the Halibut

In a small bowl, mix together olive oil, lemon juice, smoked paprika, garlic powder, salt, and black pepper. Brush this mixture evenly over the halibut to marinate for at least 30 minutes.

Marinate the Halibut

Soak the wood chips in water for at least 30 minutes. This will help create smoke when cooking. Drain the chips and place them in the smoker.

Prepare the Smoker

Preheat your smoker to 225°F (107°C). Once heated, place the marinated halibut on the smoker rack. Close the lid and smoke for about 30-40 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Smoke the Halibut

Remove the halibut from the smoker and let it rest for a few minutes. Serve warm with additional lemon wedges if desired.

Wild Caught Alaskan Halibut

Lemon Juice

Garlic Powder

Wood Chips (for smoking)

In a medium saucepan, combine the Kölsch beer, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.

Heat the saucepan over medium heat. Stir occasionally and let the mixture come to a simmer. Allow it to simmer for 10-15 minutes until slightly thickened.

Simmer the Sauce

Remove from heat and let the BBQ sauce cool to room temperature. This can be prepared ahead of time and stored in the refrigerator.

Cool the Sauce

Preheat your grill to medium-high heat, about 375°F (190°C).

Preheat the Grill

Rinse the Alaskan spot prawns under cold water and pat them dry with paper towels. If they are not already peeled, peel them, leaving the tails intact for easy handling.

Prepare the Prawns

Thread the prawns onto skewers, about 3 per skewer, to make them easier to handle on the grill.

Skewer the Prawns

Place the skewers on the preheated grill. Grill for about 2-3 minutes on each side or until the prawns turn pink and opaque.

Grill the Prawns

Remove the prawns from the grill and serve immediately with the cooled AKB Kölsch BBQ sauce for dipping.

Alaskan spot prawns

Kölsch beer

Ketchup

Brown sugar

Worcestershire sauce

Apple cider vinegar

Smoked paprika

Garlic powder

Cayenne pepper

Generously rub the baby back pork ribs with salt, black pepper, garlic powder, and onion powder on all sides.

Season the Ribs

Preheat your smoker to 225°F (107°C). Place the seasoned ribs on the smoker. Smoke for approximately 3 hours or until the ribs are tender.

Smoke the Ribs

In a medium saucepan, combine the Smoked Porter beer, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, mustard powder, salt, and black pepper.

Bring the mixture to a simmer over medium heat, stirring frequently. Allow it to simmer for about 15-20 minutes until it thickens slightly.

After smoking, preheat your grill to medium-high heat. Grill the smoked ribs for about 10-15 minutes, turning occasionally and basting with the BBQ sauce.

Grill the Ribs

Once the ribs are nicely caramelized and heated through, remove from the grill. Slice between the bones and serve with extra BBQ sauce on the side.

Baby back pork ribs

Onion powder

Smoked Porter beer

Mustard powder

In a mixing bowl, combine the Kölsch beer, brown sugar, sea salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir until the sugar and salt are fully dissolved.

Prepare the Brine

Place the wild caught Alaskan salmon fillets in a shallow dish or a resealable plastic bag. Pour the brine mixture over the salmon, ensuring that the fillets are fully submerged. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for best results.

Marinate the Salmon

Soak the applewood chips in water for at least 30 minutes before smoking. This will help create a flavorful smoke. Preheat your smoker to 225°F (107°C).

Remove the salmon from the brine and pat dry with paper towels. Brush the fillets with honey for added sweetness and glaze. Place the salmon fillets on the smoker grates and add the soaked applewood chips to the smoker box. Smoke the salmon for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.

Smoke the Salmon

Once smoked, remove the salmon from the smoker and let it rest for a few minutes. Slice and serve warm or at room temperature, optionally brushing with additional Kölsch BBQ sauce if desired.

Wild caught Alaskan salmon fillets

Sea salt

Honey

Applewood chips

Ensure the Opilio crab claws are thawed if previously frozen. Rinse them under cold water to remove any ice or debris.

Clean the Crab Claws

Place the cleaned crab claws on a serving platter and set aside in the refrigerator to chill while preparing the BBQ sauce.

Chill the Crab Claws

In a medium mixing bowl, combine the ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, garlic powder, smoked paprika, salt, and black pepper.

Mix Ingredients

Whisk the ingredients together until well combined and smooth. Taste and adjust seasoning as needed.

Adjust Seasoning

Transfer the BBQ sauce to a small serving bowl and cover it until ready to serve.

Prepare for Serving

Remove the chilled crab claws from the refrigerator and arrange them on the serving platter.

Arrange Crab Claws

Serve the crab claws with the house-made BBQ sauce and a lemon wedge on the side for squeezing over the claws.

Final Presentation

Opilio Crab Claws

Worcestershire Sauce

Apple Cider Vinegar

Brown Sugar

Lemon Wedges

Slice the slider buns in half. Place a generous amount of pulled pork on the bottom half of each bun, followed by a scoop of coleslaw. Top with pickles and place the top half of the bun over the toppings.

Assemble the Sliders

Serve the sliders on a platter and enjoy with additional AKB Smoked Porter BBQ sauce if desired.

Slider buns

Pickles

In a large bowl, combine brown sugar, kosher salt, black pepper, paprika, garlic powder, and onion powder. Rub this mixture thoroughly over the entire pork belly. Wrap the pork belly in plastic wrap and place it in the refrigerator for two weeks, flipping it every few days.

Curing the Pork Belly

After two weeks of curing, remove the pork belly from the refrigerator and rinse it under cold water. Pat it dry with paper towels. Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Place the soaked wood chips in the smoker and add the pork belly. Smoke for 4 hours, maintaining the temperature.

Smoking the Pork Belly

Once smoked, remove the pork belly from the smoker and let it cool slightly. Cut it into 1-inch cubes. Preheat your grill to medium heat. Toss the cubes in the AKB Smoked Porter BBQ sauce and grill for about 10-15 minutes, turning occasionally until caramelized and crispy on the outside. Serve warm.

Pulled Pork Chili

Public House Clam Chowder

Public House Street Corn Salad

Smoked Halibut

Alaskan Spot Prawns On The Barbie

Akb Bbq Ribs

Smoked Salmon

Tanner Crab Claws

Akb Porter Pulled Pork Sliders

House-made Bacon Burnt Ends

Public House Chicken Wings

Soft Baked Pretzel Sticks

Warm Mixed Nuts

Grapfruit